Name: The Best Sourdough Chocolate Chip Cookies
Prep time: 10 min
Cook time: PT-489630H30M20S
Ingredients: 3/4 cup unsalted butter, softened; 3/4 cup light brown sugar, lightly packed; 1/2 cup granulated sugar; 1 large egg + 1 large egg yolk; 1/2 cup sourdough discard; 2 teaspoons vanilla extract; 2 cups all purpose flour; 1 teaspoon baking soda; 1 1/2 teaspoon cornstarch; 1/2 teaspoon salt; 1 1/4 cups chocolate chips

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There’s nothing quite like a warm chocolate chip cookie fresh out of the oven—but add a little sourdough starter, and you take them to a whole new level. These sourdough chocolate chip cookies are soft and chewy with golden edges, a rich buttery flavor, and just the right hint of tang from the starter. Not only is this recipe a delicious way to use up extra sourdough discard, but it also creates a depth of flavor you can’t get with a regular cookie. Whether you’re long-fermenting them for easier digestion or baking them right away for a quick treat, these cookies are bound to become a family favorite!

THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL AFFILIATE LINK DISCLOSURE HERE.

FAQ’s

Can I use sourdough discard for these cookies?

Yes! This recipe is perfect for using up extra sourdough discard. The discard adds a subtle tang and richer flavor without making the cookies taste sour. This recipe was also created to use discard, but active starter could be used too.

No, you can bake the dough right away for a quick treat, or let it chill overnight for a long ferment. The long-ferment option helps with easier digestion and creates an even deeper flavor. You can long ferment up to 48 hours.

What type of chocolate works best?

You can use any chocolate you love—semisweet chips or dark chocolate chunks are the best!

Why use sourdough discard in cookies?

Sourdough starter (or discard) adds moisture, enhances the flavor, and reduces waste. It gives the cookies a slightly tangy depth you won’t get in traditional chocolate chip cookies.

How should I store these cookies?

Keep the cookies in an airtight container at room temperature for up to 3 days. For longer storage, freeze the dough balls and bake them straight from the freezer when you need a fresh batch.

WHY DID MY COOKIES SPREAD TOO MUCH?

This usually happens if the butter was too soft or melted, or if the dough wasn’t chilled long enough. Try chilling the dough for at least 30 minutes (or overnight for long fermentation) before baking.

WHY ARE MY COOKIES CAKEY INSTEAD OF CHEWY?

Cakey cookies can happen if you overmixed the dough or used too much flour. Be sure to measure your flour correctly—spoon it into the cup and level it off—or use a kitchen scale for accuracy.

MY COOKIES DIDN’T SPREAD AT ALL—WHAT WENT WRONG?

If your cookies stayed too puffy, it may be because your oven temperature was too low or your dough was too cold going in. Let the dough sit at room temperature for 10 minutes before baking, and double-check that your oven is preheated.

HOW CAN I MAKE MY COOKIES EXTRA CHEWY?

For chewier cookies, slightly underbake them (pull them out when the edges are set but the centers look soft). They’ll finish setting as they cool on the baking sheet.

WHY DO MY COOKIES TASTE TOO SOUR?

If your discard is very old or hasn’t been fed in a while, it can give a stronger sour taste. For a more balanced flavor, use fresh discard or even active starter.

PSA: This is NOT The Bubbly Batch Microbakery Sourdough Chocolate Chip Cookie recipe! However, this was my (very close) runner up recipe when recipe testing for the bakery! If I were to ever shut the bakery down I would post the recipe on the blog, but for now the bakery recipe is proprietary information. Thank you for understanding!

The Best Sourdough Chocolate Chip Cookies

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Author: thebubblybatch
Prep Time: 10 minutes
Cook Time: 10-12 minutes
Total Time: 0 hours
Yield: 16 Large Cookies

Ingredients

3/4 cup unsalted butter, softened

3/4 cup light brown sugar, lightly packed

1/2 cup granulated sugar

1 large egg + 1 large egg yolk

1/2 cup sourdough discard

2 teaspoons vanilla extract

2 cups all purpose flour

1 teaspoon baking soda

1 1/2 teaspoon cornstarch

1/2 teaspoon salt

1 1/4 cups chocolate chips

Instructions

In a stand mixer or a large bowl, cream together butter, granulated sugar and brown sugar until light and fluffy
Add in eggs, sourdough discard, and vanilla. Mix until ingredients are well incorporated.
In a separate large bowl, mix your dry ingredients together (flour, baking soda, cornstarch and salt).
Add dry ingredients to wet ingredients. Mix well, scraping the sides as you go.
Fold in chocolate chips.
Roll cookies into a ball, or use a cookie dough scoop to get even cookies.
Place the cookie dough balls, about 3 inches apart from each other, on a parchment lined cookie sheet.
Bake immediately or for best results chill in the refrigerator for at least an hour, or up to 2 days for a longer fermentation. Or in the freezer for 30 minutes.
Preheat the oven to 350°F.
Bake for 10-12 minutes (longer if baking from frozen). When the edges start to turn a golden brown, they are done.
Remove from the oven and transfer to a wire rack to let the cookies cool.

The Best Sourdough Chocolate Chip Cookies

THIS POST CONTAINS AFFILIATE LINKS, WHICH MEANS I MAKE A SMALL COMMISSION AT NO EXTRA COST TO YOU. SEE MY FULL AFFILIATE LINK DISCLOSURE HERE.

FAQ’s